1. I bought the upper brain part of the cow at the Hui people’s office in the market, but the meat seller was not cut into refined meat. The upper brain meat is tender and can be fried or grilled. There is also some meat with oil and fascia on the side. I cut it out with a knife. The meat on the brain is refined, and the remaining pieces of meat are marinated. The oil can be stored for a long time to refine the butter and stir-fry the hot pot ingredients.
2. 1000g beef, cut into 5 or 6 cm thick, 8 or 9 cm long pieces. Soak in clean water for one hour to remove the blood in the beef, and change the water twice in the middle.
3. 1500 grams of cold water, put 3 slices of ginger, a spoonful of cooking wine, add beef and boil until the water in the pot boils, and the beef blood foam floats on the water. Remove the foam continuously and cook for 5 to 10 minutes after boiling.
4. Remove the floating foam on the surface and wash it with warm water.
5. Change the water in the cast iron pot, add 3 slices of ginger, 6 dried red peppers, 1 garlic, 2 scallions, 6 rock sugar, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 1 bag of braised pork (no Use 20 peppercorns, 1 aniseed, 1 small piece of cinnamon, 3 bay leaves, a little fennel)
6. Put in the meat after the water is hot
7. Simmer for 40 minutes and turn off the heat. The chopsticks can be pierced by a light pull. If the cooking time is too long, the meat will not chewy.
8. Soak in the broth for 6 hours or overnight in the refrigerator.
9. Filter out the spices and butter in the broth, clarify the soup, and soak the meat back into the broth. The meat can be made into cold beef, and the soup can be boiled in beef noodles.
10. Cold beef
11. The broth can be used as beef noodles, but I forgot to put it when I cut the beef and took pictures. Guan Jian only remembered the beef noodles after eating but he forgot to put beef in it😝😝😝😝😝
Tips:1. The beef should be soaked in water to remove the fishy smell.
2. If braised beef jianzi, pierce the hole with a toothpick, marinate it with rice wine, soy sauce, five-spice powder, white pepper, and salt for more than half a day, blanch it before boiling.
